Roasted Beet Salad Goat Cheese (Printable)

Earthy roasted beets paired with creamy goat cheese, mixed greens, and crunchy nuts offer a fresh, vibrant starter.

# What You Need:

→ Roasted Beets

01 - 4 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon kosher salt
04 - Freshly ground black pepper to taste

→ Salad Components

05 - 5 ounces mixed salad greens (arugula, spinach, baby kale)
06 - 1/3 cup crumbled goat cheese
07 - 1/4 cup toasted walnuts or pecans, roughly chopped
08 - 1/4 small red onion, thinly sliced

→ Balsamic Dressing

09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon honey
12 - 1/2 teaspoon Dijon mustard
13 - Salt and pepper to taste

# How to Make It:

01 - Preheat the oven to 400°F for roasting the beets.
02 - Wrap each beet individually in aluminum foil. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
03 - Place wrapped beets on a baking sheet and roast for 40-50 minutes until tender when pierced with a fork.
04 - Unwrap beets and let cool slightly. Peel off skins while warm, then cut into wedges or cubes.
05 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
06 - In a large mixing bowl, combine salad greens, roasted beets, sliced red onion, and half the toasted nuts.
07 - Drizzle dressing over salad mixture and toss gently to coat evenly without bruising the greens.
08 - Transfer to a serving platter or individual plates. Top with crumbled goat cheese and remaining nuts. Serve immediately.

# Expert Suggestions:

01 -
  • The roasted beets become impossibly sweet and tender, almost like candy from the earth
  • That creamy tangy goat cheese against the sweet beets is a combination that just makes sense
  • You can prep everything ahead and assemble in minutes when guests arrive
02 -
  • Wrapping beets individually in foil is non-negotiable, it steams them in their own juices for perfect tenderness
  • Let the beets cool just enough to handle but peel them while still warm, the skins slip off so much easier
  • Add the dressing right before serving or the greens will start to wilt and lose their beautiful crunch
03 -
  • Use gloves when peeling roasted beets unless you want stained hands for days
  • Toasting the nuts in a dry pan for 3 minutes transforms their flavor completely
  • Let the salad sit for just 5 minutes after dressing, the flavors meld beautifully

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